Blanching is a wonderful cooking technique that you can use to not only maintain the crunch of the vegetables but also retain its vibrant colour.
The process includes giving a shock to the veggies by cooking them in boiling hot water for a few minutes and then quickly transferring them to ice-cold water, also known as ice bath.
The process softens the veggies and also prevents vitamin loss by retaining the essential vitamins that might get lost during longer cooking periods.
Blanched vegetables are best used to make stir-fries because of their signature crunchy texture. Here are five vegetables that you can try blanching at home.
